French Dishes

Salade Niçoise

Salade niçoise

A colorful Provençal salad from Nice made with fresh tomatoes, hard-boiled eggs, anchovies, black olives, and green beans, dressed with olive oil. Tuna is a common modern addition.

Salade de Chèvre Chaud

Salade de chèvre chaud

A popular French bistro salad topped with rounds of warm, melted goat cheese on toasted bread, served over mixed greens with walnuts and a vinaigrette.

Saucisson Sec

Saucisson sec

A dry-cured French sausage made from pork, seasoned with garlic and pepper, then aged. A staple of French charcuterie boards and apéritifs.

Saumon à l'Oseille

Saumon à l'oseille

A refined French dish of salmon fillet served with a creamy sorrel sauce made from crème fraîche, white wine, fish stock, and fresh sorrel leaves.

Sole Meunière

Sole meunière

A classic French technique where sole fillets are lightly dusted in flour and pan-fried in butter until golden, finished with lemon juice and parsley. A dish Julia Child made famous.

Soufflé

A light, airy French dish made with a base of egg yolks and whipped egg whites, baked until puffed. Savory versions often feature cheese; sweet versions include chocolate or Grand Marnier.

Soupe au Pistou

Soupe au pistou

A Provençal vegetable soup similar to Italian minestrone, served with pistou — a basil, garlic, and olive oil paste (like pesto without nuts). Contains beans and pasta.

Soupe de Poisson à la Rouille

Soupe de poisson à la rouille

A puréed Provençal fish soup from the Mediterranean coast, served with rouille sauce, croutons, and grated Gruyère. A simpler cousin of bouillabaisse.

Steak Frites

Steak-frites

A quintessential French bistro dish of pan-seared or grilled beef steak served with crispy French fries. Often accompanied by a sauce such as béarnaise or pepper sauce.

Steak Tartare

Steak tartare

A French bistro classic of finely chopped or minced raw beef seasoned with capers, onions, cornichons, and Worcestershire sauce, typically topped with a raw egg yolk.

Steak au Poivre

Steak au poivre

A French bistro classic of beef steak coated in crushed peppercorns and pan-fried, served with a rich cream and cognac sauce. Originated in 19th-century Normandy bistros.

Tarte Flambée

Tarte flambée

A thin-crust Alsatian flatbread spread with crème fraîche (or fromage blanc), topped with thinly sliced onions and lardons, baked in a very hot oven.

Tarte Tatin

An upside-down caramelized apple tart from the Loire Valley, created by accident by the Tatin sisters. Apples are cooked in butter and sugar, topped with pastry, then inverted.

Tarte au Citron

Tarte au citron

A French lemon tart with a buttery shortcrust pastry shell filled with a tangy lemon curd. Often topped with Italian meringue or lightly torched meringue.

Tarte au Maroilles

A savory tart from northern France featuring the pungent Maroilles cheese in a filling of crème fraîche, butter, and eggs on a shortcrust pastry base.

Tarte aux Fraises

Tarte aux fraises

A classic French pâtisserie tart with a sweet shortcrust pastry shell filled with pastry cream and topped with rows of fresh strawberries, often glazed with apricot jam.

Tarte aux Pommes

Tarte aux pommes

A classic French apple tart with thinly sliced apples arranged in an overlapping spiral on a pastry base, brushed with apricot glaze. Elegant in its simplicity.

Tartiflette

A hearty gratinated potato dish from the Savoie region in the French Alps, layered with lardons, onions, white wine, and topped with an entire Reblochon cheese.

Terrine de Campagne

Terrine de campagne

A rustic country-style pâté made from a coarse mixture of pork, liver, herbs, and spices, slow-baked in a terrine mold. Served cold with cornichons, mustard, and bread.

Truffade

A rustic Auvergne dish of sliced potatoes pan-fried with garlic and tomme fraîche cheese until the cheese melts into stretchy, golden strands throughout.

Vichyssoise

A smooth, creamy chilled soup of puréed leeks, potatoes, and cream, finished with chives. Inspired by traditional French leek and potato soup, popularized in New York.

Éclairs

Elongated choux pastry shells filled with pastry cream and topped with chocolate ganache or fondant glaze. Named 'lightning' for the way light reflects off the glaze.

Île Flottante

Île flottante

A French dessert of soft meringue islands floating on a pool of vanilla crème anglaise, often drizzled with caramel. A light and elegant classic.